Cutting surfaces maintained Observation:Cutting boards not in good repair. Voluntarily discarded.
Test kit provided and used to measure sanitizing solution concentration Observation:School unable to provide test strips for checking concentration of quat sanitizer.
Eating, drinking, or using tobacco Observation:Employee drink in food prep area not properly covered. Moved at time of inspection.
Outer openings are protected Observation:Small gap at bottom of back door.
02/05/2016
Regular
Outer openings are protected Observation:Small gap at bottom of back door.
equipment food contact surfaces and utensils clean to sight and touch. Observation:Table mounted can opener not kept clean. Can opener was cleaned and sanitized at time of inspection.
04/28/2015
Regular
Frozen PHF/TCS foods are properly slacked and thawed Observation:Slices of turkey breast in packages thawing on prep counter. Person in charge removed packages to be thawed under running water.
04/10/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
10/18/2013
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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